With more and more people eating healthily we thought it would be good to have a fish recipe section, it would be fantastic, if our customers emailed us their favourite fish dish recipes and methods to add to this section. From snacks and starters to main meals and entertaining, or some ideas on what you can do with fish to encourage children's appetites.

It will also be very interesting to hear from customers that have tried out the recipe that you have sent, and provide their comments and suggestions. Also if you would like to attach a photo with your recipe we will do our best to add it, to enhance your entry. The recipes do not have to be extravagant or too daring sometimes the simple recipes with fish turn out to be the best...

Fisherman's Pie

Ingredients

600g potatoes, peeled and cubed
100g butter
500m milk
5 peppercorns
500g Richards luxury fish mix (white fish, salmon & smoked haddock)
200g baby prawns, peeled (optional)
4 hard boiled eggs, chopped (optional)
50g plain flour
1 tbsp parsley, chopped
100g Your favourite cheese, coarsely grated

Method

Pre-heat the oven to 200c / Gas Mark 6.
Boil the potatoes until soft, drain and mash with half the butter and a little of the milk, season.
In a saucepan bring the rest of the milk to a simmer, add peppercorns and fish, cook for five minutes then strain through a sieve, keeping the poaching milk.
Flake the fish into an ovenproof dish approx 25cm x 20cm, sprinkle over the prawns and chopped hard-boiled eggs and leave to one side.
To make the sauce melt the remaining butter in a saucepan then stir in the flour until a smooth paste has formed. Gradually add approx 300ml of the poaching milk, a little at a time, making sure to keep stirring, add more milk if the sauce becomes too thick, until you have a smooth sauce, season with salt and milled pepper. Add the parsley and pour over the fish.
Finally, top with mashed potato and sprinkle with your favourite cheese, cook for 20 minutes until bubbly and golden, serve and enjoy! B. Davis (Wolverton)

Simple Lobster Thermidor

Ingredients

1 lobster, about 750g, cooked
25g butter
1 shallots, finely chopped
285ml fish stock,
50ml white wine
100ml double cream
0.5 tsp English mustard
2 tbsp chopped parsley
0.5 lemon juice
1 pinch freshly ground salt and black pepper
20g Parmesan, grated

Method

1. Cut the cooked lobster in half and remove the meat from the claws and tail. Leave to one side.
Remove any head matter and set aside. Cut the meat up and place back into the shell.

2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and
double cream and bring to the boil. Reduce by half. Add the mustard, parsley and lemon juice and season to taste.

3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated cheese.
Grill for three to four minutes, until golden brown. B. Davis (Wolverton)